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Raspberry Muffins With Crumble Topping Recipe

Raspberry Muffins With Crumble Topping Recipe


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4.9 from 18 reviews

  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Delightful raspberry muffins with crumble topping bring sunshine to morning breakfasts with their sweet-tart charm. Homemade goodness fills each bite, promising a delectable start to your day with classic bakery-style comfort and irresistible crumbly texture.


Ingredients

Scale

Main Ingredients:

  • 2 cups (250 grams) all-purpose flour
  • 1 1/2 cups (150 grams) fresh or frozen raspberries
  • 2 large eggs
  • 1/2 cup (115 grams) unsalted butter
  • 1/2 cup (120 milliliters) milk

Dry Ingredients:

  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150 grams) granulated sugar

Sweet and Flavor Enhancers:

  • 1 teaspoon vanilla extract

Crumble Topping:

  • 1/2 cup (65 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (55 grams) unsalted butter, cold and diced
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Heat the oven to 375F (190C) and prepare a 12-cup muffin tin with paper liners or cooking spray.
  2. Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  3. In a separate large bowl, combine melted butter and sugar until well integrated.
  4. Incorporate eggs, vanilla extract, and milk into the butter-sugar mixture, stirring until smooth and homogeneous.
  5. Gently fold dry ingredients into wet ingredients, mixing minimally to maintain batter’s delicate texture.
  6. Carefully fold raspberries into the batter, avoiding excessive stirring to prevent berry breakage.
  7. Create crumble topping by mixing flour, sugar, and optional cinnamon in a small bowl.
  8. Cut cold butter into the dry mixture using fingertips or a pastry cutter until it forms coarse, irregular crumbs.
  9. Distribute batter evenly into muffin cups, filling approximately three-quarters full.
  10. Generously sprinkle crumble topping over each muffin, ensuring complete coverage.
  11. Bake for 18-22 minutes, checking doneness with a toothpick inserted into the center.
  12. Rest muffins in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

Notes

  • Prevent raspberry bruising by coating them lightly in flour before folding into the batter, which helps suspend the berries and prevents sinking.
  • Create gluten-free version by substituting all-purpose flour with almond or oat flour, ensuring a similar tender texture.
  • Maximize flavor intensity by using fresh, seasonal raspberries and adding a touch of lemon zest to brighten the overall taste profile.
  • Control moisture levels by avoiding overripe raspberries and gently folding them to maintain muffin structure and prevent soggy spots.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 198 kcal
  • Sugar: 13 g
  • Sodium: 95 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 38 mg